Corn Tart - corn kernels

Method

• Preheat the oven to 350F.
• Grease a 9-inch square or round baking dish with butter.
• Set aside.
• Combine the corn and the milk in a food processor and puree until the corn is well blended.
• The result will be a mixture with a rough consistency.
• Put the egg yolks in a large mixing bowl and, using a rubber spatula, mix until well blended.
• Add the pureed corn mixture, melted butter, cornstarch, baking powder, and salt.
• Mix well.
• Put the egg whites in a bowl.
• Using an electric hand-mixer, beat until stiff peaks form.
• Using the same rubber spatula, stir one-quarter of the beaten egg whites into the corn mixture.
• Carefully fold in the remaining egg whites.
• Pour the corn mixture into the prepared baking dish and bake for 1 hour.
• The tart is ready when a skewer inserted in its center comes out clean and the top is golden brown.
• Because the texture of the tart is similar to that of a souffle, the best way to serve it is to scoop it out of the pan with a large spoon.
• INGREDIENTS
• Corn
• Frozen corn works just as well as fresh corn and is preferable during the winter when corn is not in season.
• If you are using frozen corn, measure the amount needed before defrosting.
• TECHNIQUES
• Pureeing Corn
• A food processor is the best equipment to use for this.
• You can put all the ingredients in at once and let it puree.
• A blender can also work; however, you may have to puree the corn in batches and scrape down the mixture with a rubber spatula.
• ADVANCE PREPARATION
• This dish is best eaten soon after it has come out of the oven.
• However, you can serve it at room temperature after it has sat for an hour or so.
• SERVING SUGGESTIONS
• While this recipe calls for a 9-inch square or round baking dish, you can go the extra mile and make individual tarts in 6-ounce ramekins.
• Reduce the baking time to 30 minutes.
• The individual tarts are ready when a skewer inserted into the center comes out clean.